Australian Gourmet Traveller - (02)February 2021 (1)

Giardiniera

MAKES4 X 1LJARS

2 smallcauliflowers(about1.5kgtotal)

1.5 kgredcapsicum

1.5 kgyellowcapsicum

2 Lebanesecucumbers

1 bunchcelery

2 kgcarrots

2 fennelbulbs

200 gmsalt

PICKLINGLIQUID

1.5 litreswhitewinevinegar

500 mlwater

30 gmcastersugar

3 cloves

2 freshbayleaves

2 garliccloves,finelysliced

1 tbspsalt

1⁄2 tbspblackpeppercorns,

coarselycracked

1 Forpicklingliquid,placeingredients

ina largesaucepan,bringtotheboil

andstiruntilsugardissolves.Remove

fromheatandsetasidetocooltoroom

temperature.

2 Cutvegetablesintobite-sizedpieces.

3 Tomakebrine,dissolvesaltin2 litres

water.Addvegetablestobrine,weigh

downtokeepthemsubmergedand

standforatleast5 hours.Drain,rinse

withcoldwateranddrainagain.

4 Fillsterilisedjarswithvegetables,

leavinga bitofroomatthetop,then

filljarswithenoughpicklingliquidto

coverthevegetables.Closejarsand

storeina cool,darkplace.Although

edibleimmediately,it’sbesttoletthe

giardinieramellowfora dayortwo

beforeeating.Onceopened,store

inthefridgeforupto3 months.

Chermoula

MAKES500ML

1 tspcarawayseeds

11⁄2 tspcorianderseeds

15 gmcuminseeds

3 bunchescoriander

3 bunchesflat-leafparsley

2 garliccloves,bruised,coresremoved

Pinchofsmokypaprika

Pinchofdriedthyme

Pinchofdriedchilliflakes

Gratedzestandjuiceofonelime,

ortotaste

1⁄2 driedlime(optional)

250 mlvegetableoil

1 Heata fryingpanovermediumheat

andgentlytoastcorianderseeds,cumin

seedsandcarawayseedsuntilfragrant

(2minutes).Setasidetocool.

2 Placespices,remainingingredients

and¾teaspoonsaltina blenderand

blendjustuntila pasteforms.Transfer

toanairtightcontainerandcoverwith

a layerofoliveoil.Chermoulawillkeep

foruptoa weekin thefridge,butwillstart

todiscolourafteraboutthreedays.

M

AT

TEO^ TOF

FA

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BE

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H

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Condiments are the secret

to transforming any lunch

dish from mere sustenance

to a taste sensation.

ILLUSTRATIONS HANNAH BLACKMORE & LAURA JACOBS.

GOURMET TRAVELLER 61